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Hospital launches free food program for volunteers sheltering-in-place.
Intensive full-day courses taught by veteran staff chefs at St. Jude Children’s Research Hospital enhance dining associates’ culinary skills, helping employee retention and morale as well as raising kitchen staff quality.
Elior North America unit Cura Hospitality develops the “Sorta Salad Bar” and other solutions to address the lack of salad bars during pandemic.
Confluence Health in Washington state has seen its share of COVID patients along with the restrictions the crisis demanded, and it has been adjusting with simplified menus, advance ordering and an impromptu grocery service.
Rob Cutrone opens Greenhouse Café at Long Island Community Hospital.
